Introduction

This Cinnamon Swirl Pumpkin Bread Mini Loaves recipe combines the warm flavors of pumpkin and spice with a delightful cinnamon sugar swirl. Perfect for fall mornings or an anytime snack, these moist mini loaves are easy to make and sure to please the whole family.

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe - Recipe Image

Ingredients

1 large egg
1/2 cup granulated sugar
1/4 cup brown sugar, light or dark
1/2 cup pure canned pumpkin (any size – you will have leftovers)
1/4 cup canola oil (or any neutral oil)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar)

Instructions

Step 1: Preheat the oven to 350°F and position the oven rack in the middle. Lightly grease mini loaf pans and line them with parchment paper, leaving enough overhang to lift the bread out. If using a brownie pan, line 5 wells with 1-inch parchment strips that hang over the sides.
Step 2: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla until smooth.
Step 3: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until no dry streaks remain. To sift, hold a fine mesh strainer over the bowl and sprinkle the dry ingredients evenly.
Step 4: Divide the batter evenly into the prepared pans. Sprinkle a generous amount of cinnamon sugar on top of the batter in each pan. Gently swirl the cinnamon sugar on the surface using a toothpick or knife.
Step 5: Bake in a brownie pan for 20 to 23 minutes or in two mini loaf pans for 28 to 30 minutes, until a toothpick inserted in the center comes out mostly clean. Cool the bread in the pans on a wire rack for 10 to 15 minutes, then use the parchment sling to remove the loaves and cool completely on the rack.

Tips & Variations

Use pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves if you don’t have pumpkin pie spice on hand.
For a richer flavor, substitute canola oil with melted butter.
Add chopped nuts or chocolate chips for extra texture and flavor.
Ensure cinnamon sugar is swirled gently to create a nice marbled effect on the top without mixing it fully into the batter.

Storage

Store cooled mini loaves in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm in the microwave for 20-30 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but be sure to cook and puree the fresh pumpkin beforehand. Use the same quantity of pumpkin puree as canned pumpkin for best results.

How do I prevent the bread from drying out?

Measure flour carefully and avoid overbaking. Also, ensure the bread is stored properly in an airtight container to retain moisture.

Cinnamon Swirl Pumpkin Bread Mini Loaves Recipe

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★★★★★

4.7 from 72 reviews

This Cinnamon Swirl Pumpkin Bread Mini Loaves recipe combines moist pumpkin bread with a delightful cinnamon sugar swirl on top. Perfect for fall or any time you crave a cozy, spiced treat, these mini loaves bake up quickly and are ideal for sharing or gifting. The bread is rich with pumpkin pie spice and lightly sweetened with both brown and granulated sugar, creating a balanced flavor and tender crumb.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 mini loaves 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 large egg
1/2 cup granulated sugar
1/4 cup brown sugar, light or dark
1/2 cup pure canned pumpkin
1/4 cup canola oil (or any neutral oil)
1 teaspoon vanilla extract

Dry Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Cinnamon Sugar Swirl

2 to 3 tablespoons cinnamon sugar (made with 3/4 teaspoon cinnamon mixed with 1 tablespoon sugar)

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Lightly grease mini loaf pans and line them with parchment paper slings for easy removal, or line 5 wells of a brownie pan with parchment strips that hang over the edges.
Mix Wet Ingredients: In a medium bowl, whisk together the egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla extract until the mixture is smooth and well combined.
Add Dry Ingredients: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet mixture. Whisk all together until no dry streaks remain, ensuring an even batter.
Portion Batter and Add Cinnamon Swirl: Evenly scoop the batter into the prepared pans. Spoon the cinnamon sugar generously over the top of the batter and gently swirl it into the surface using a toothpick or knife, creating a marbled effect.
Bake: Bake the mini loaves for 28 to 30 minutes, or bake in the brownie pan for 20 to 23 minutes, until a toothpick inserted in the center comes out mostly clean. Remove from oven.
Cool: Let the bread cool in the pans on a wire rack for 10 to 15 minutes. Then use the parchment slings to lift the loaves out and place them on the wire rack to cool completely before slicing and serving.

Notes

Use parchment paper for easy removal of mini loaves from the pans.
The pumpkin puree measurement can yield leftover pumpkin for other recipes.
The cinnamon sugar swirl is adjustable — add more or less based on your taste preference.
Test doneness by using a toothpick; a few moist crumbs are okay, but no wet batter.
Store the bread in an airtight container for up to 3 days, or freeze for longer storage.

Keywords: pumpkin bread, cinnamon swirl, mini loaves, fall baking, spiced bread, pumpkin dessert, quick bread